1-1/4 pounds center-cut beef tenderloin, about 600 grams
salt and freshly ground black pepper
1 small bunch of arugula, trimmed and washed
2 tablespoons olive oil
3 tablespoons packed slivered basil leaves
2 tablespoons slivered sage leaves
2 tablespoons truffle butter, 30 grams
- Cut the beef into 12 thin slices.
- One at a time, place each slice between 2 sheets of plastic wrap and, with the smooth side of a meat mallet or a rolling pin, pound gently to just slightly less than 1/4-inch thick. Season on both sides with salt and pepper.
- Arrange a small mound of the arugula on each of 4 serving plates. Set aside.
- Heat a large heavy skillet over high heat until hot. Add 2 teaspoons of the olive oil and heat until very hot but not smoking.
- Add 4 slices beef and cook just until browned on the first side, about 1 minute.
- Turn the slices over, scatter one-third of the herbs over them, and cook just until lightly browned on the second side, about 30 seconds. Transfer to a platter.
- Repeat with the remaining beef, in 2 more batches, adding the remaining oil to the pan necessary and heating it before adding the next batch of meat.
- Reduce the heat to low and add the truffle butter to the pan. Working quickly so the meat doesn’t overcook, return all the beef to the pan, along with any juices that have accumulates on the platter, and turn the slices once or twice in the sauce, just until heated through.
- Arrange the steak on top of the arugula and spoon the pan juices over the meat. Serve immediately.
Note: Use small sage leaves if possible; larger ones can sometimes be too pungent.
Makes 4 servings.